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Tips and Tidbits
Yield: 6 serving
95 calories
13 g carbohydrates
5 g fat
less than 1 g saturated fat
less than 1 g cholesterol
74 mg sodium
Diabetic food exchange:
1/2 starch, 1 fat |
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Rich
Chocolate Mousse
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1 envelope
unflavored gelatin
1/4 cup water
1 cup skim milk |
1/2 cup baking
cocoa
1/3 cup artificial sweetener
2 cups light Cool Whip |
Sprinkle gelatin over
water in a small sauce pan; let stand 2 to 3 minutes. Cook
over low heat, stirring constantly, until gelatin is
dissolved; cool. Stir 1/4 cup milk into the cocoa to make a
paste; gradually stir in remaining milk. Stir into gelatin
mixture and add sweetener. Refrigerate until mixture begins to
thicken, 20 to 30 minutes. Fold in two cups whipped topping.
Spoon mixture into dessert cups or bowl. Refrigerate 2 to 4
hours.
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